oreo ice cream cake

August 3, 2017

prep time: 20-25 minutes       freeze time: 4-5 hours (or overnight for best results)       makes 10-12 dsc_6459servings

ingredients
1 package oreo cookies
4 T butter, melted (for very firm crust, use 6-8 T)
a 1/2 gal. container of vanilla/chocolate ice cream, softened
chocolate syrup
1 8oz. containers of whipped topping, softened

directions

  1. crush the oreos into crumbs by running them through a food processor or putting them in a ziplock bag and crushing them. save 1/2 c of crushed oreos for topping.
  2. in a small mixing bowl, pour the ziplock bag of crushed oreos in and add the melted butter. stir until evenly coated.
  3. spread the oreo/butter mixture into a greased 9″x13″ pan, pressing firmly to form a crust on the bottom of the pan.
  4. spoon softened ice cream onto the oreo crust. spread evenly.
  5. drizzle chocolate syrup in a thin layer over the ice cream.
  6. spread whipped topping on top of the chocolate syrup.
  7. sprinkle the reserved oreo crumbles on top of the whipped topping.
  8. freeze for at least 4-5 hours or, for best results, overnight.
  9. remove from freezer for about 5 minutes to thaw slightly before serving.

source

Read the rest of this entry »

coconut tapioca dessert

March 19, 2017

prep time: 10 minutes      cook time: 25 minutes     total time: 35 minutes   yields 4 servingscoconut-tapioca-dessert-8

ingredients
1 13.5 oz can coconut milk
1.5 c milk
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1/2 c mini pearl tapioca (90 grams)
1/2 c fresh strawberries, sliced (or fresh fruit of your choice – blueberries, raspberries, blackberries)

directions

  1. add the coconut milk, milk, sweetened condensed milk, and vanilla extract to a small pot. stir and bring to a boil – watch it closely so the liquid doesn’t boil over. once it boils, immediately take it off the heat. let the mixture cool slightly, and put it in the refrigerator to chill. (this step can be done ahead of time.)
  2. in a pot, bring 4 cups of water to a boil. add the mini pearl tapioca (don’t add these before the water is at a full boil !) stir and bring it to a boil again. turn off the heat, cover it with a lid, and set your timer for 18 minutes. after 18 minutes have elapsed, the pearl tapioca should turn completely transparent, which means they’re fully cooked. strain the pearls, rinse them with cold water to prevent them from sticking, and set aside.
  3. divide the prepared coconut milk soup into bowls, then divide the pearl tapioca. top with your fresh fruit and serve !

source

Read the rest of this entry »

8 servings       time: 1-2 hoursblueberry-crumble-pie-7

ingredients

for the crust:

  • 1.25 c all-purpose flour
  • 1/2 tsp salt
  • 1/3 c finely chopped pecans
  • 8 T chilled butter
  • 2-3 T ice water

for the filling:

  • 4 peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 c blueberries
  • 1/4 c granulated sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 T lemon juice
  • lemon zest

for the crumb topping:

  • 2/3 c all-purpose flour
  • 1/2 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 c coarsely chopped pecans
  • 6 T chilled butter
  • whipped cream (optional)

directions

  1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
  2. for the filling: combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl.
  3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter until the mixture looks like large pebbles.
  4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.

source

Read the rest of this entry »

pumpkin delight

November 3, 2015

makes 12 servings        time: 3 hours, 45 minutes

ingredients
1.5 c flour
3/4 c butter, softened
3/4 c pecans (plus 1/4 c pecans to sprinkle on top), chopped
8 oz cream cheese, softened
1 c powdered sugar
1 container whipped topping
2.5 c milk
3 sm pkgs. (3.4 oz boxes) vanilla instant pudding mix
1 (15 oz.) can pumpkin puree
1 tsp pumpkin spice (or ginger + nutmeg + cinnamon)

directions

  1. layer 1 – mix flour, butter and pecans together. press into a sprayed 9×9 or 9×13 pan. bake for 15 minutes at 350 degrees, then remove and let cool.
  2. layer 2 – blend cream cheese and powdered sugar, add 1/3 of the cool whip topping then spread over cooled crust.
  3. layer 3 – mix milk, pudding mix, canned pumpkin, pumpkin spice and another 1/3 of the cool whip topping until smooth. spread over top of layer 2.
  4. layer 4 – spread remaining 1/3 of whipped topping and sprinkle rest of pecans on top.
  5. let chill for 3 hours or until set.

source

Read the rest of this entry »

sea salt chocolate fudge

October 6, 2015

yields (depends on how big you cut your pieces)      total time: 2 hours 20 minutes

ingredients
2 c (12 oz bag) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1.5 tsp vanilla extract
1/4 tsp sea salt

directions

  1. line a 9 x 9 in. square baking pan with aluminum foil. (could be any size really)
  2. in a medium saucepan, combine chocolate chips and condensed milk over low heat. stir until chocolate is melted and smooth.
  3. once smooth, take off heat and stir in vanilla and salt.
  4. pour into baking pan and refrigerate for at least 2 hours. (optional: sprinkle sea salt over the top.)
  5. pull foil out, cut fudge into pieces and enjoy !

source

Read the rest of this entry »